Looking for a hearty, creamy, and subtly sweet soup to warm you up? This Roasted Sweet Potato Soup hits all those notes and more, making it the perfect Fall soup to fill your tummy and your soul.
With fresh roasted vegetables and complementary spices, this creamy vegan soup recipe uses real ingredients to bring bold flavor.
As an environmental scientist, eating seasonally is something I prioritize. I love sweet potato season because they are just so versatile and delicious in so many dishes, including in this Sweet Potato Hummus and of course this Sweet Potato Soup!
Green tip: Eating seasonally is one of the best ways to live more sustainably, Local foods have less associated transportation costs and fuel emissions. Check when sweet potatoes are in season in your area with this Seasonal Food Guide.
Sweet Potato Soup Ingredients
Here’s everything you need:
- Sweet Potatoes. 3 large sweet potatoes, peeled and cubed.
- Shallots. They add a lot of umami and earthiness to the otherwise sweet-leaning soup. You can substitute 1 yellow onion in a pinch.
- Garlic. 3 cloves or 3 tablespoons of minced garlic.
- Sweet apple. Make sure to use a sweet one like Ambrosia, Fuji, Honeycrisp, Gala, or Red Delicious. It brings out the sweetness in the sweet potatoes and tempers the bitter after taste pumpkin can sometimes have.
- Olive oil. To roast your sweet potatoes, shallots, and garlic with.
- Salt & pepper. To ramp up all the other natural flavors in the soup.
- Vegetable broth. The base of your soup. Buy it or make your own vegetable broth.
- Nutmeg, ginger, & cinnamon. To add warming aromatics, nuttiness, and subtle spice.
- Coconut milk. For extra creaminess and to highlight the natural sweetness of the sweet potatoes.
Sweet Potato Soup Tips and Tricks
Prep Your Veggies
Bearing in mind that we will be pureeing the vegetables to make a thick creamy soup, the cut on these vegetables certainly does not need to be perfectly uniform.
That being said, the smaller you get your vegetables, the quicker they will cook. Peel your sweet potatoes and cut them into small chunks, about 1 inch in diameter.
Green tip: Billions of tons of food is wasted annually in the United States alone! Don’t toss your potato skins! Consider saving them to make your own vegetable broth or these Sweet Potato Skin Fries!
Peel and dice your shallots and garlic, and peel, core, and slice your apple as well.
Boil Half Your Ingredients
Add the vegetable broth, apple slices, nutmeg, ginger, and cinnamon to a large pot or Dutch Oven over high heat. Bring it to a boil, cover, and turn down heat to medium.
The rest of your ingredients will be roasted in the oven.
Roast the Other Half
Add the prepped sweet potato, garlic, and shallots to a large baking sheet in a single layer. I recommend using an 18 x 24-inch baking sheet to ensure there is enough room.
Drizzle the olive oil on top and season with salt and pepper.
Make Sure They’re Evenly Coated
Use clean hands to toss the veggies in the oil, salt, and pepper, ensuring they are evenly coated. This will ensure that the sweet potatoes, shallots, and garlic roast evenly and are equally seasoned for your soup.
Then, add your vegetables to the oven to roast at 425°F for 25 minutes until tender. Your apples should be boiling in your vegetable broth and spices simultaneously.
Blend it Nice and Smooth
The easiest way to blend your soup is with an immersion blender. However, I find that using a food processor or high-powered blender gets the soup much smoother and avoids any lumps.
If you are using an immersion blender, add the roasted sweet potatoes, garlic, and shallots to the pot with the vegetable broth and apple. Use the immersion blender to break down the contents of your soup until you are left with a creamy soup free of chunks.
If you’re using a blender or food processor, add all of the roasted vegetables, apples, and vegetable broth and blend on high until smooth. Please note that depending on the size of your food processor or blender, you may have to do this in two batches.
Add the Coconut Milk Last
If you’re using the blender or food processor, transfer your soup back to the pot. Turn the heat onto low and add your coconut milk. Stir to combine and simmer for a couple of minutes to integrate the coconut milk into your Sweet Potato Soup.
Should You Have Leftovers
This soup will last in an airtight container in the refrigerator for up to 5 days, or up to 3 months in the freezer.
You can easily reheat a larger portion on the stove. Warm it up over medium heat in a large pot, stirring occasionally until heated through.
To quickly reheat an individual portion, cover it and heat it in the microwave on high in 2-minute intervals, stirring in between, until heated thoroughly.
Green tip: Of all the billions of tons of food wasted annually, it is estimated that 50% of food waste happens at home. Reduce your contribution to waste, properly store and reheat leftovers!
Serving Your Sweet Potato Soup
This soup is hearty and warming, making it delicious enough to serve on its own for dinner. I love to use a little extra coconut milk to decorate the top as pictured, and serve it with toasted bread.
This is also a great starter for a full Thanksgiving meal, and a great side to a fresh salad or this Apple and Brie Grilled Cheese.
Sweet Potato Soup Frequently Asked Questions
How long will sweet potato soup keep?
In an airtight container, sweet potato soup will keep fresh for 3 days in the refrigerator or 3 months in the freezer.
Can you eat sweet potato skin in soup?
Sweet potato skins are perfectly edible and even healthy! While they can absolutely be added to your sweet potato soup to intensify the flavor, it does increase the cooking time and make the soup harder to blend.
For those reasons, this Sweet Potato Soup recipe instructs you to remove the peels. That being said, leaving some skin behind is absolutely fine.
Why You Should Make This Creamy Roasted Sweet Potato Soup
- It’s creamy. The creamiest, smoothest texture!
- It’s balanced. Perfect balance of savory and sweet.
- It warms you up! Between the warm temperature and the warming spices, this is without a doubt the coziest meal.
If you’re loving this Creamy Roasted Sweet Potato Soup and want more delicious warming meatless dinners, check out this Vegetarian Broccoli Cheddar Soup and Hearty Mushroom Stew.
Creamy Roasted Sweet Potato Soup
Print Save RateEquipment
- Immersion Blender *or*
- Blender *or*
- Dutch Oven (optional)
Ingredients
- 3 large sweet potatoes
- 2 large shallots
- 3 cloves garlic
- 1 large sweet apple
- 6 cups vegetable broth
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 13.66 ounces full fat coconut milk (1 can = 13.66 ounces)
Instructions
- Preheat your oven to 425°F.
- Prep your veggies by peeling your sweet potatoes and chopping them into chunks, about 1 inch in diameter. Peel, core, and slice your apple and peel your shallots and garlic.
- To a large pot or Dutch Oven, add the vegetable broth, apple, nutmeg, ginger, and cinnamon. Bring to a boil, then cover and reduce heat to medium. Simmer, stirring occasionally until apple is fork-tender.
- To an 18 x 24-inch baking sheet, add sweet potatoes, shallots, and garlic. Add olive oil, salt, and pepper, and toss to coat evenly.
- Spread sweet potatoes, shallots, and garlic out in a single layer, ensuring they are not overlapping one another. Roast for 25 minutes until sweet potato is fork tender.
Immersion Blender Method
- Once the sweet potatoes are fork tender, add the roasted sweet potatoes, shallots, and garlic to the pot with the vegetable broth, apples and spices.
- Turn the heat all the way down to low and use the immersion blender to break down the contents of the pot until you are left with a smooth consistency.
- With heat still on low, stir in the coconut milk and simmer on low for about 5 minutes, until creamy and well-combined. Serve hot.
Blender or Food Processor Method
- Add the roasted vegetables and contents of your pot to your food processor or blender. Note: depending on the size of your blender, you may have to do this in two batches.
- Blend on high until completely smooth (about 5 minutes), pausing to push anything stuck to the sides if need be.
- Once smooth, transfer soup back to the pot and stir in the coconut milk. Simmer on low heat for about 5 minutes until warm, creamy and smooth. Serve hot.
Pro Tips
- The immersion blender method definitely has less clean up and is a little bit easier to manage, but I find using a food processor or blender gives you a smoother soup.
- This is a great recipe option for Thanksgiving!
- It’s hard to beat a good bowl of soup! Check out my most delicious selection of hearty soup recipes!
Share This Recipe
2 thoughts on “Creamy Roasted Sweet Potato Soup”
Delicious! I’m ready to add it to the Thanksgiving menu.
Yayyyy for new traditions! So glad you enjoyed ❤️